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A Vindaloo is a mainstay on Indian restaurant menus throughout the UK, and is famous (or infamous for its spiciness). It was initially thought to have been derived from a dish bought to the Goa region of India by the Portuguese, and has evolved into something that is marked by its liberal use of spices. I've used fish here, which is a key ingredient in Goan cuisine, and gives you a different take on the Vindaloo that you might be used to in an Indian curry house..... But if you like your curries hot and exceedingly spicy then I think you will find this one deliciously vibrant.
Serves: 4 peoplePreparation time: 2 hrs 15 minsCooking Time: 15 minsDifficulty: Moderate